Roasted beetroot & pistachio dip

Roasted beetroot & pistachio dip

Pancar salatasi ve antep fistigi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

When roasting beetroot, it’s a good to idea to bake a few extra to use in other recipes — and, of course, you’ll save electricity if you roast them while something else is baking in the oven.

Ingredients

Quantity Ingredient
1 beetroot, scrubbed but not peeled
250g Yoghurt cheese
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil, plus extra for drizzling
3 tablespoons pistachio nuts, crushed

Method

  1. Preheat the oven to 180°C.
  2. Wrap the beetroot in foil. Place on a baking tray and roast for 45 minutes, or until just tender.
  3. Leave the beetroot until cool enough to handle, then rub or peel the skin off. Finely grate the beetroot and fold it into the Süzme with the garlic and olive oil. Season with sea salt to taste.
  4. Spread the dip on a flat plate. Drizzle with a little extra olive oil and sprinkle with the pistachios just before serving.
  5. This dip can be made several hours ahead.
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